Cauliflower and Chickpea Masala
This super simple, ultra-creamy & heavily-spiced Cauliflower and Chickpea Masala are your new favourite weeknight dinner! So much taste and so delicious!
Servings 4
Calories 307kcal
Ingredients
Masala Spice Mix
- 2 tbsp garam-masala
- ½ tsp turmeric
- ¼ tsp cayenne
- ½ tsp cumin
- freshly cracked-pepper
- ½ tsp smoked-paprika
- ½ tsp salt
Skillet Ingredients
- ⅓ cup heavy-cream
- 1 yellow-onion
- ½ tbsp grated fresh-ginger
- 1 15 oz can chickpeas, drained
- 12 oz frozen cauliflower-florets
- 1 15 oz can tomato-sauce
- 3 cloves garlic
- ¼ cup water
- 2 tbsp olive-oil
- salt, to taste
Instructions
- In a small-bowl, combine the spices to the masala spice mix (garam masala, turmeric, cumin, cayenne, smoked-paprika, pepper and salt).
- Finely dice the onion, mince the garlic and grate the ginger. Add all into some large-skillet along with the olive-oil & saute over moderate heat till the onions are tender and translucent approximately 3minutes. Add the spice mix and keep to saute for an additional moment.
- Add the frozen-cauliflower-florets into the skillet with the aromatics and spices, then contiune to saute for approximately 5minutes or longer, or till the cauliflower have thawed via and therefore are completely covered in spices.
- Add the drained chickpeas, tomato-sauce, and also 1/4 cup water into the skillet. Stir to blend, then enable them to simmer over medium-low heat, stirring occasionally for approximately 15minutes. This will assist mellow the acidity of the tomato-sauce and permit the spices to blend. If the mixture gets too dry as it simmers, add a few more tbsp of water.
- Following the sauce has simmered about 15minutes, switch off the heat and stir in the heavy-cream. Give the masala a flavor and add salt as necessary. Serve in a bowl over rice with a bit of bread.